Remove duck breast from duck. Heat a heavy-bottomed skillet over medium heat. Liberally season 2 half duck breasts with kosher salt and freshly ground black pepper. Place breasts in skillet skin side down and cook, pouring off the fat as it renders, until the skin is golden and crispy, about 15 minutes. Turn the breasts to finish cooking, 5 minutes more. Transfer breasts to cutting board and allow to rest for 5 minutes before slicing. Serves 2.

Sauce: In sauce pan place ¾ cup Sauternes and ¼ cup chopped dried apricots. Bring to boil then place in 350° oven until reduced by half. Place in blender and puree. Meanwhile, bring ½ cup demi-glace sauce to simmer. Add puree and let simmer. Pour over sliced duck breasts. Top with diced dried apricots.

Serve with Crane Canyon Cellars Pinot Noir.